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Coconut Beer Shrimp with Sweet & Tangy Sauce

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Submitted by duhdonutman

YIELD

6 servings

PREP

15 min

COOK

10 min

READY

30 min

Ingredients

4 4
LARGE LARGE EGGS
1 237
CUP ML BEER
3 ½ 18
TEASPOONS ML CREOLE SEASONING *
1 ¼ 296
2 3E+1
TABLESPOONS ML BAKING POWDER *
48 48
LARGE LARGE SHRIMP
raw, peeled, tails on, devein
1 ½ 355
CUPS ML COCONUT
fresh, shredded *
1 1
X X VEGETABLE OIL
for deep frying *
Sweet and tangy sauce
2 473
¼ 59
CUP ML CREOLE MUSTARD *
3 45
TABLESPOONS ML HORSERADISH
shredded

Directions

Combine eggs, beer, 1 teaspoon Creole seasoning, flour and baking powder.

Blend well.

Season shrimp with remaining seafood seasoning.

Dip the shrimp in beer batter and roll in coconut.

Fry in oil heated to 350℉ (180℃) F in deep fryer, wok or deep saucepan.

The oil should be at least 1½ inch deep.

Drop shrimp in a few at a time and fry until golden brown.

Remove and drain on paper towel.

SAUCE-Blend together dipping sauce ingredients.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 582g (20.5 oz)
Amount per Serving
Calories 967 14% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 726mg 242%
Sodium 793mg 33%
Total Carbohydrate 47g 47%
Dietary Fiber 4g 17%
Sugars g
Protein 134g
Vitamin A 19% Vitamin C 27%
Calcium 21% Iron 64%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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